RECIPES: Recipe Details

The Queen of all Cheeses Burger With Caper Pesto Aioli

I found out by experimenting that basil pesto and baked brie taste sublime together. I wanted to create a twist on the baked brie with French bread and pesto that I discovered, so I thought a burger would be a fun and interesting take on the yummy combo!!

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, combine the veal, beef, garlic, nuts, shallots, and wine in a large bowl and season with salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and flatten into 6 disks. Cut brie chunk away from rind and place brie chunk in the center of each disk, then bring up the meat to enclose the cheese in the middle. Form into six patties. When the grill is ready, brush the grill rack with regular olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the bread, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread the basil aioli over the cut sides of the bread. On each bread bottom, place a romaine leaf, a patty, and another romaine leaf. Add the bread tops and serve.